"New Zealand's grass-fed lamb — six sheep per person on the Canterbury Plains — is lean, sweet and delicate. What most of the world means when it orders 'good lamb'."
About Lamb
New Zealand's most internationally famous ingredient — grass-fed on the Canterbury Plains and Otago high country at a ratio of six sheep to every person; the slow maturation in clean, temperate conditions produces a lean, sweet, delicate flavour distinct from European lamb; exported to 100 countries; locally cooked as a rack, slow-roasted shoulder or spit-roast for a hāngī alternative.
New Zealand grass-feeds its sheep at a ratio of six sheep per person — the Canterbury Plains and Otago high country produce a lamb that matures slowly in temperate conditions, resulting in a lean, sweet, delicate flavour distinct from European lamb. Exported to 100 countries. New Zealand lamb is what most of the world means when it says 'good lamb'.
A rack of New Zealand lamb — French-trimmed, roasted to pink with a garlic and herb crust — is the country's most celebrated preparation. Alternatively slow-roasted shoulder (six hours at low heat until it pulls apart) or spit-roasted whole lamb at a family gathering.
What to Expect
A rack of New Zealand lamb arrives pink in the centre, the herb crust caramelised. The meat is lean and the fat sweet. The Canterbury region's slow pasture maturation is present in the flavour — clean and mild where European lamb is more gamey.
Why Try It
New Zealand lamb tells you about what landscape produces — the clean, temperate, grass-fed maturation system creates a specific flavour that cannot be replicated with the same breed in different conditions.
Insider Tips
Order the rack medium-rare — the lean NZ lamb dries quickly if cooked beyond this.
The high-country Merino lamb from Central Otago has the most developed flavour.
Logan Brown in Wellington and The Depot in Auckland both serve reliable NZ lamb preparations.
